Description
A refreshing salad with crunchy cucumbers and nutty edamame, dressed in a tangy sauce, perfect for summer gatherings or quick meals.
Ingredients
Scale
- 2 cups cucumbers, diced
- 1 cup shelled edamame
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- Salt and pepper to taste
Instructions
- Combine the cucumbers, edamame, red bell pepper, green onions, and cilantro in a large bowl.
- Whisk together the soy sauce, sesame oil, rice vinegar, and sriracha in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Notes
Choose fresh vegetables and chill before serving for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cucumber Salad, Edamame, Summer Salad, Vegan Salad